1 serving
  • 100ml oats
  • 300ml multi-grain (e.g. wheat, rye, sesame, sunflower, linseed) flour (or 100ml linseed, 100ml pumpkin seeds, 100ml sesame seeds)
  • 100ml sunflower seeds
  • 50ml chia seeds
  • 200ml rye flour
  • 1½ tsp salt
  • 1 tsp baking powder
  • 50ml oil
  • 200ml water
  • 1 egg for brushing
  • Chia seed, poppy seed and black sesame seed for topping


1. Mix all the dry ingredients.

2. Add the oil and water and gently mix to form a dough.

3. Spread the dough on a sheet of baking paper and cover with another sheet so that the dough can be rolled flat with a rolling pin until it is about 3mm thick.

4. Cut the dough into smaller pieces or use a glass or other cutter.

5. Brush with egg and lightly sprinkle with the seed topping.

6. Bake the crispbread at 200°C (fan oven) for 20-25 minutes until the top is golden brown. Ideally bake several sheets at a time, rotating the sheets after 10-15 minutes.

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